Vegan Enchiladas
Vegan Enchiladas
Easy to make vegan enchiladas with the filling of black beans, bell peppers, and spices make this delicious, satisfying, and a great dinner recipe. As this recipe is totally plant-based it is healthy and full of nutrition.

Ingredients For Vegan Enchiladas:-

  • One – Red Onion
  • Two Cloves – Garlic(minced)
  • Three  – Bell Peppers(one red, one green, one yellow )
  • 900 Grams – Black Beans(cooked)
  • One Teaspoon – Cumin
  • Half Teaspoon – Smoked Paprika Powder
  • Half Lime Juice
  • Salt To Taste
  • Black Pepper to Taste
  • Six Large – Corn Tortillas

FOR SAUCE

  • Two Tablespoons – Olive Oil
  • Two Tablespoons – All-Purpose Flour
  • Two – Tomatoes (crushed)
  • One Teaspoon Each Of  – Cumin, Garlic Powder, And Onion Powder
  • Half Teaspoon – Dried Oregano
  • Salt To Taste
  • Black Pepper To Taste

TOPPING

  • Three-Fourth Cup – Vegan Cheese
  • Green Onions
  • Fresh Coriander Leaves
  • Red Pepper Flakes

Directions:-

  1. Preheat the oven to 350 degrees F.
  2. Finely chop the onion and cut the bell peppers into small pieces.
  3. Heat some oil in a large pan and saute the onion and the garlic for about two to three minutes. Then add the bell pepper and cook for another four minutes.
  4. Rinse the black beans. Place them in a large bowl and mash them with a potato masher. Leave some beans intact for texture.
  5. Add the onion, garlic, and bell pepper mixture to the mashed beans. Season with cumin, smoked paprika powder, lime juice, salt and pepper.
  6. Fill the tortillas with the bean bell pepper mixture and roll them up.
  7. Lightly spray a baking dish with non-stick spray. Place the enchiladas seam side down in the baking dish.

SAUCE

  1. Heat two tablespoons of oil in a large pan. Then add two tablespoons of flour and cook for about two minutes. Stir constantly and be careful not to burn the sauce.
  2. Then add the crushed tomatoes and the spices. Cook for five minutes.
  3. Pour the enchiladas sauce over the enchiladas and spread evenly.
  4. Sprinkle with vegan cheese.
  5. Bake the enchiladas at 350 degrees F for twenty-five minutes.
  6. Sprinkle with chopped coriander leaves and green onions.
  7. Serve the vegan enchiladas immediately.

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